Pork loin with mushroom filling

➊  How do you prepare the meat? Thomas Rexfort: “To cut a roast into a flat piece, cut the top part of the meat along the long side almost all the way across (but not through!) at a thickness of about 1 ½ cm and fold the cut section over like a book cover. Then make another 1 ½ cm cut in the remaining thick piece of meat, cut the roast almost all the way across to the starting side (but not through!) and fold the cut piece over as well. This way, the roast lies as a large, flat piece of meat (palette) on the work surface and can be topped. The pig’s fat net is a natural protective layer and prevents the roast from drying out while grilling. The moisture remains in the meat and is additionally released from the net. Just ask your butcher for one – or check out online butchers who ship pork nets.”

➋ Prepare the grill for indirect grilling and set it to 150 °C. Cut the pork loin into a flat piece and season with salt and pepper. Finely chop 1 bunch of parsley and sprinkle it over the meat, then lay the bacon evenly on top.

➌  Cut half of the mushrooms and pearl onions into small cubes, mix with half of the crème fraîche and place on the bacon. Roll the roast tightly and wrap it in the pork net. Place a few parsley stems in the center of the roast and secure everything with three strands of butcher's twine. Grill for 70–80 minutes at 150 °C until the roast reaches a core temperature of 62 °C.